I’ve been busy. I’ve been SO busy. But it’s been great. I had my second trial ever last week. I haven’t even passed the bar exam yet, but I’ve had two trials and in this most recent trial I hung the jury, which is awesome.
In food news, I’ve decided I’m not going to buy bread anymore. I feel like it costs so much money and I can easily make it myself. Since making this decision I’ve made several different breads: baguettes, hamburger buns, dinner rolls, and pita. This weekend I’ll be making hamburger buns and baguettes again. It takes over my Sundays, but it takes them over in a wonderfully great way.
I decided to make bruschetta with the baguette I made. The combination of peas and mint was quite springy, which might be out of season for the fall season that is finally cooling down my house, but the fresh combination was still welcome. I served it alongside a simple noodle.
Smashed Pea and Mint Bruschetta
10-oz frozen peas, thawed
1 tbsp mint, chopped
2 tbsp olive oil
3/4 tsp salt
1/4 tsp ground black pepper
1. Slice the baguette into rounds. I got about 9 slices out of my 1/2 baguette. Place the rounds on a baking sheet. Broil until they’re golden brown (about 1 1/2 minutes per side.)
2. Process the peas in a food processor. Process until roughly chopped. Stir in the mint, olive oil, salt, and pepper.
3. Spread the mixture on the rounds.
* makes about 9 pieces
* I’m sharing this recipe with Weekend Cooking